Beef Stroganoff
Seared strips of sirloin and browned mushrooms in a tangy sour cream and Dijon pan sauce, spooned over silky shirataki noodles instead of egg noodles.
Nutrition per serving
about 1½ cups with noodles- Net carbs
- 5.6g
- Calories
- 576kcal
- Protein
- 40g
- Fat
- 43g
- Total carbs
- 10 g
- Fiber
- 4.5 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Vegetarian mushroom: Meaty portobello strips replace the beef and vegetable broth goes into the sauce, for a rich, savory mushroom stroganoff.
- Sear the portobello strips in the oil over high heat for 5–6 minutes, turning once, until browned and tender, then set them aside as you would the beef. Tamari stands in for the Worcestershire (which contains anchovies) to add savory depth.
Ground beef: Hamburger stroganoff: ground beef makes a budget-friendly weeknight version with the same creamy mushroom sauce.
- Brown the beef in the skillet, breaking it up, until no pink remains and it reaches 160°F (71°C), 7–8 minutes. Spoon off the fat, set the beef aside and continue with the mushrooms. Simmer the beef in the finished sauce for 2 minutes.
Chicken stroganoff: Strips of boneless chicken thigh in the same paprika-mushroom sour cream sauce, made with chicken broth.
- Sear the chicken strips 2–3 minutes per side, until browned and cooked through to 165°F (74°C), then set aside and make the sauce with chicken broth.
- Stroganoff
- Noodles
- Nice to have (optional)
- Stroganoff
- Noodles
- Nice to have (optional)
- Stroganoff
- Noodles
- Nice to have (optional)
- Stroganoff
- Noodles
- Nice to have (optional)
Estimated cost $35.71 for 4 servings ($8.93 each) · how we estimate
Instructions
-
Pat the beef strips dry and season with the salt and pepper. Rinse the shirataki noodles under cold running water for 30 seconds and drain well.
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Heat the oil in a large skillet over high heat until shimmering. Sear the beef in two batches in a single layer, about 1 minute per side, until browned outside but still pink in the middle. Transfer to a plate — it finishes cooking in the sauce.
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Lower the heat to medium-high and melt 2 tablespoons butter in the pan. Add the mushrooms and cook 6–7 minutes, stirring occasionally, until browned and their liquid has evaporated. Add the onion and cook 3–4 minutes until soft, then the garlic and paprika for 30 seconds.
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Pour in the broth and Worcestershire, scraping up the browned bits, and simmer 5–6 minutes, until reduced by about two-thirds. Turn the heat to low and stir in the Dijon.
-
Take the pan off the heat for a moment and stir in the sour cream — adding it to a boiling sauce makes it split. Return the beef and its juices and warm gently over low heat for 1–2 minutes without boiling; strips this thin pass 145°F (63°C) almost at once. Taste for salt.
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Meanwhile, dry-fry the drained noodles in a nonstick pan over medium heat for 3–4 minutes, tossing, until they squeak against the pan, then toss with 1 tablespoon butter. Divide among plates, spoon the stroganoff over and finish with parsley.
Tips for success
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Room-temperature sour cream is much less likely to curdle, so take it out of the fridge when you start cooking. - Dry-frying shirataki drives off their water and the faint briny smell, so they taste like neutral noodles. Garlic butter shirataki or cauliflower mash are also great under the sauce.
- Sirloin is tender and affordable; beef tenderloin tips are the luxurious classic. Avoid stew meat, which needs hours of braising to turn tender.
Nice to have, not needed
- A splash of brandy to deglaze the pan before the broth adds bistro depth — broth alone works fine.
Storage & meal prepMeal-prep friendly
- Keeps 3 days in the fridge
- Doesn’t freeze well
Reheat: Warm gently over low heat, stirring, until just hot — don't let it boil or the sour cream will split. Reheat the noodles separately.
Prep tip: Pack the stroganoff and noodles in separate containers so the shirataki stay springy.
Refrigerate the stroganoff up to 3 days, with the noodles stored separately. Reheat gently over low heat — boiling will split the sour cream. Not ideal for freezing.
Variations
3 variations, each with its own ingredients and macrosVegetarian mushroom
DietMeaty portobello strips replace the beef and vegetable broth goes into the sauce, for a rich, savory mushroom stroganoff.
- sirloin steak → portobello mushrooms
- beef broth → vegetable broth
- Worcestershire sauce → tamari or soy sauce
8.7 g net · 229 kcal · 6.6 g protein · 19 g fat · ≈$5.65 per serving (+3.1 g net carbs vs the original)
Ground beef
ProteinHamburger stroganoff: ground beef makes a budget-friendly weeknight version with the same creamy mushroom sauce.
- sirloin steak → ground beef (80/20)
5.6 g net · 644 kcal · 36 g protein · 52 g fat · ≈$6.12 per serving (same net carbs as the original)
Chicken stroganoff
ProteinStrips of boneless chicken thigh in the same paprika-mushroom sour cream sauce, made with chicken broth.
- sirloin steak → boneless, skinless chicken thighs
- beef broth → chicken broth
5.6 g net · 410 kcal · 38 g protein · 25 g fat · ≈$4.46 per serving (same net carbs as the original)
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